BEST MEAT LOAF
3⁄4 cup ketchup
2 large eggs
1⁄2 cup milk
2 Tbsp Worcestershire sauce
1 tsp salt
1⁄4 tsp pepper
2 lb meat loaf mixture (beef, pork and veal)
1⁄2 cup chopped scallion
1/4 cup chopped celery
1/4 cup chopped carrotts
1⁄2 cup bell pepper
1 cup crushed saltine crackers (24 crackers)
1 Tbsp minced garlic
1 Tbsp packed brown sugar
PREPARATION
1. Heat oven to 425°F. Line a rimmed baking sheet with nonstick foil.
2. Whisk 1⁄2 cup ketchup with the next 5 ingredients in a large bowl.
3. Add meat loaf mixture, scallion, bell pepper, saltines and garlic. Mix well with hands or with a wooden spoon.
4. Place on baking sheet and pat into an 11 x 5-in. oval loaf. Mix remaining 1⁄4 cup ketchup and the brown sugar; spread over loaf.
5. Bake 50 minutes, or until a meat thermometer inserted in center registers 160°F. Let rest 5 minutes before slicing.
Leftovers are great served cold with mustard or horseradish sauce
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